Chocolate Chip Pound Cake with Orange Zest
The No Pound Pound Cake
I love to bake anything from bread to fancy cakes but my all time favorite is a simple pound cake. Pound cakes are so called because the original ingredients called for a pound of butter, sugar, eggs and flour. Certainly, it was a cake for the upper classes. Over time this rich tea cake, originating in England, underwent a lot of ingredient tinkering by home bakers. Give me pound cake anytime but not all the fat, so here is my recipe for a slimmer, no-pound pound cake that does not sacrifice taste or texture.
The No Pound Pound Cake
Serves 8-10
5 T. Filippo Berio extra light olive oil
3 inch piece vanilla bean, slit down the center
1 1/2 c. sugar
1 t. ground cinnamon
1/2 c. unsalted butter, softened
2 large eggs
2 3/4 c. cake flour
1 1/2 t. baking powder
1/2 t. salt
1 c. buttermilk
Preheat oven to 350F.
Butter spray a 10-inch bundt pan and set aside.
Place oil and vanilla bean in a glass measure or bowl and microwave for 20 seconds. Remove from microwave and set aside. The vanilla bean seeds will settle in the bottom
of the oil. When cool, remove vanilla bean pod and scrape and remaining seeds from the pod into the oil. Let vanilla bean pod dry, then save for another use.
In a mixer beat the sugar, cinnamon and butter together until smooth; slowly beat in oil and vanilla mixture until smooth, then beat in the eggs one at a time.
Sift together the flour, baking powder and salt. Add 1/3 of the flour mixture to the egg mixture and beat on medium high speed until blended. Add 1/3 of the remaining buttermilk and continue beating until well blended. Add 1/3 of the remaining flour and buttermilk and blend well. Add the last addition of flour and buttermilk and blend well.
Scrape the batter into the bundt pan and bake for 1 hour or until a cake skewer inserted in the center comes out clean. Let cake cool completely in pan then remove.
More great recipes at ciaoitalia.com
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baking with Bill & Sheila
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